Sheet Pan “Shrimp Boil” Dinner with Creole Spiced Mayo
Serve up the spicy Gulf Coast goodness of a South Louisiana seafood boil with this easy sheet pan meal that’s roasted in the oven. It’s great for a casual dinner party or feeding the family on a busy weeknight. Garlic cloves are cooked in their skins and must be peeled before eating.
Creole Spiced Mayo
- 1/2 cup Blue Plate® Mayonnaise
- 2 teaspoons Creole seasoning
- 2 teaspoons Louisiana-style hot sauce
- 1 teaspoon Creole mustard
- Zest of 1 small lemon, about 1 tablespoon
- 1 tablespoon lemon juice, freshly squeezed
“Shrimp Boil” Dinner
- 1 pound red bliss potatoes, halved or quartered into bite size pieces
- Salt, to taste
- Pepper, to taste
- 1 bay leaf
- 8 cloves garlic, unpeeled
- 1 pound medium shrimp, peeled and deveined
- 1 pound andouille sausage, sliced into 1/4-inch rounds
- 1 lemon, washed and cut into slices lengthwise
- 2 tablespoons fresh parsley, chopped, for garnish
- Preheat oven to 400℉. Line a baking sheet with aluminum foil.
- Make Creole Spiced Mayo: Combine mayonnaise, Creole seasoning, hot sauce, mustard, lemon zest and lemon juice in a large bowl and mix well. Set aside.
- Place potatoes in a medium saucepan with enough cold water to cover. Season with salt and pepper and add bay leaf and garlic cloves. Bring to a boil, reduce heat and simmer until tender, about 20 to 25 minutes. Remove from heat and drain.
- In a large bowl, toss the potatoes, garlic, shrimp and andouille with the Creole Spiced Mayo. Arrange all items in one layer on the sheet pan, interspersed with the sliced lemon. Bake for 8 to 10 minutes or until the shrimp are cooked through. Season to taste with more salt and pepper, if needed, and garnish with chopped parsley.
- Serve heaped onto plates with crusty bread on the side, using remaining Creole Spiced Mayo as a dipping sauce for the shrimp or a spread for the bread. Garlic must be peeled before eating.